6 cups (6 medium) of McIntosh, Crispin, Jonagold and Cortland apples cut into 3/4-inch pieces
3/4 cup water
1/4 cup Turbinado sugar
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions:
Combine apples, 3/4 cup water and sugar in heavy medium saucepan
Bring to boil, stirring occasionally
Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes
Uncover and simmer until almost all liquid in saucepan has evaporated, about 10 minutes
Remove from heat
Stir in lemon juice and cinnamon
Cool 30 minutes
Using fork or potato masher, mash apple mixture until coarse and chunky
Serve at room temperature or refrigerate until cold
Makes about 3 cups
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